Spiced Brown Sugar Apple Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

Why Did My Apple Cake Fall Apart? There are two main reasons why an apple cake would fall apart: (1) it was simply too warm when you were trying to cut and serve it or (2) you used too many/the wrong kind of apple.

When you're looking to add a light, caramel flavor to your baked goods, C&H® Light Brown Sugar is perfect. It contains more moisture and binds to water, which adds wonderful characteristics to your recipes like chewiness in Snickerdoodles and keeps baked goods like Brown Butter Brownies moist for longer.

Baking powder and baking soda are common leavening agents, which means they help baked goods rise during their cooking time. If you do not have enough of these ingredients in your recipe, then they will not emit enough gas and your cake will not rise.

USE VEGETABLE OIL

While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Our unbleached cake flour has a protein content of 10%, while all-purpose flour has a protein content of 11.7%. The lower protein content in cake flour means it has less gluten-forming potential, making it better suited to cakes.

How do you moisten a dry apple cake? ›

Yes, you can add water to make a dry cake moist. One way to do this is to brush the cake with a simple syrup made of equal parts sugar and water. Another way is to poke holes in the cake and pour a mixture of sweetened condensed milk and evaporated milk over it.

Light brown soft sugar: a popular sugar for making fruit cakes and puddings where a rich, full flavour is required. It's damp and denser than caster or demerara. Dark brown soft sugar: looks as its name suggests, and has a richer flavour. It works well in cakes, gingerbread, pickles and chutneys.

You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker. These color, flavor, and texture alterations come from how brown sugar is made. Brown sugar is white sugar with molasses mixed in, as much as 10 percent by weight, depending on the manufacturer.

The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

The milk adds fat, which results in a better flavor and density in your cake. If you want to make your cake extra rich, swap out the milk for buttermilk. Because buttermilk is extra thick, use a few more tablespoons than the recipe calls for.